Braised Pork Leg – 卤猪蹄

This is what we call a one-pot-comfort-dish which also happens to be a timeless classic. As mentioned, you just need to throw everything into a pot and braise it low and slow until the fats from the pork knuckles are rendered into the sauce and the meat is fork-tender.

The combination of soy sauce and spices also creates a wonderful flavour for the braising liquid. We chose pork knuckles for the perfect meat to fats ratio. For fans of gelatinous skin you can also add some trotters 🙂

The best part about this dish is, you can store any leftovers in the fridge and it tastes even better the next day!